In a air-tight container, mix marinade ingredients well. Taste and season with salt and pepper as you wish. Then add chicken breasts and massage marinade in with your hands. Seal container and leave in fridge to marinate overnight or at least 8 hours.

Remove from fridge an hour before cooking. Heat a cast-iron pan, when smoking, add a teaspoon of coconut oil or grapeseed oil. Grill chicken breasts for 3-5 minutes on each side or until done (depending on the thickness).

Garnish with sesame seeds and more chopped scallion, serve immediately with large red leaf lettuce wraps.